Chorizo-Pepper Hand Pies

These hand pies were good, but I'm not that big on Chorizo sausage. Next time I'm just going to use ground beef instead, and mozzarella instead of feta. You can try it that way if you want to.

1T olive oil
1/4c finely chopped red onion
2 cloves garlic, minced
1/2 yellow sweet pepper, seeded and finely chopped
5oz uncooked chorizo sausage (or 1/2lb of ground beef)
1/2c chopped tomato, fresh or canned
1tsp oregano
1/2tsp ground cumin
3/4c grated queso fresco (or crumbled feta, or shredded mozzarella)
17.3oz pkg frozen puff pastry sheets (2 sheets), thawed
1 egg yolk, lightly beaten
1T milk
1c chopped yellow and/or orange sweet pepper
1/3c choppped pitted ripe olives (I hate olives so I didn't use them)
1/4c chopped fresh Italian parsley

For filling, in a large skillet heat oil over medium heat. Add onion, garlic, and sweet pepper. Cook 7 minutes or until tender, stirring occasionally. Add chorizo. Cook 5min or until no longer pink, breaking up sausage and stirring occasionally. Drain fat. Return to heat; add tomato, oregano and cumin. Simmer, uncovered, 5-8 min or until liquid is evaporated. Season wiht salt and black pepper. Let cool. Add the cheese and stir to combine. Preheat oven to 400 degrees. On a floured surface with a floured rolling pin, roll puff pastry to 1/8in thickness. With a 3 1/2in round cookie cutter, cut 24 circles. Place 1 T filling in center of each circle. Combine beaten egg yolk with milk. Brush edges of half the circle with egg wash. Fold circle over to enclose filling; pinch edges together to seal. Brush tops with egg wash. Place on an ungreased baking sheet; bake 12 minutes or until golden brown.For the topping: in a small bowl combine 1c sweet pepper, olives, and parsley. Serve pies warm with topping and taco sauce for dipping.